2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
Preheat the oven to 350 degrees F.
Season chicken breasts with salt and pepper place in skillet with olive oil over medium-high heat. Sear both sides and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Add the chicken slices. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta. Garnish with the remaining 1/4 cup Parmesan.